banana sour cream cupcakes + decadent cream cheese frosting

I have had so many awesome comments regarding these cupcakes in the last few days, so I thought I’d share the recipe with you. The sour cream gives these cupcakes a real lightness and fluffy interior with an wonderful banana subtleness. Be warned : you may feel the urge to gorge on the icing, it’s full on.

1. Cream butter, vanilla bean paste and sugar until light and fluffy. Add eggs one at a time, making sure each of them have properly combined into the butter before adding the next.
2. Add sour cream, bananas, milk and stir gently to combine.
3. Fold in flour.
4. Fill cupcake wrappers 3/4 full, and pop into the oven for 20-25minutes. Remove from the oven, remove from the pan, and set aside to cool.
5. Repeat step 4, until all the mixture is used.
6. Allow to cool completely before icing.